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Yeast Free Bread

Yeast Free Bread

This bread is absolutely divine and the trick is in combining our Edmonds High Grade and Wholemeal flours with baking soda and buttermilk to give you the lift and lightness that you'd normally get from yeast. It's perfect with soup or stews, with slabs of cheese, or simply slathered in butter. 

Prep Time: 50
Servings: 10
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Ingredients

  • 300 grams Edmonds High Grade Flour
  • 260 grams Edmonds Wholemeal Flour
  • 1½ teaspoons Edmonds baking soda
  • 1½ teaspoons salt
  • 500ml Meadow Fresh Buttermilk

Method

  1. Preheat the oven to 200°C fan bake.
  2. Line a baking tray with baking paper.
  3. In a large bowl, whisk together the flours, baking soda and salt until well combined.
  4. Pour in the buttermilk and mix until it starts to come together.
  5. Tip the mixture out onto a lightly floured bench, bring it together with your hands and then knead it gently. You only want to knead it a maximum of 10-12 times.
  6. Shape the dough into a disc roughly 3cm high and place it on the lined baking tray.
  7. Use a bread knife to cut a cross in the top then place in the oven immediately.
  8. Bake for 20 minutes at 200°C then reduce the oven to 180°C and bake for a further 20 minutes or until the loaf is golden brown and sounds hollow when tapped.
  9. Remove from the oven and allow the loaf to cool before slicing and serving with lashings of butter.

Notes:

  1. It’s okay if the dough is sticky when you first bring it together. If you need to, just use a little more flour so you can manage the dough and transfer it to the baking tray easily.
  2. If you over-work the dough it will become tough. Less kneading will reward you with a lighter, fluffier bread.
  3. Be sure to get the loaf into the oven straight away.

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